4 Servings

Ingredients
2 eggs
1 cup Italian seasoned breadcrumbs
1 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 eggplants, sliced
4-5 tbsp olive oil
3 cups tomato sauce
1 pound fresh mozzarella, sliced

Directions
1. Eggplant
Beat eggs in a small bowl; set aside.
In another small bowl, combine breadcrumbs, 1/4 cup of Parmesan cheese, salt and pepper.
Dip the eggplant in egg mixture and coat thoroughly with breadcrumb mixture. Toss the excess. Set aside on a plate.
Heat a large skillet over medium heat; add olive oil. Fry the eggplant slices in batches both sides until golden brown.
2. Preheat oven to 375 F.
3. Assemble
Smear 1 cup of tomato sauce on the bottom of a 13 x 9-inch glass baking dish, coated with cooking spray.
Place half fried eggplant slices and top with half slice of mozzarella.
Layer on 1 cup of tomato sauce and top with 1/4 cup Parmesan cheese.
Top with the rest of fried eggplant slices and layer on the last cup of tomato sauce and 1/2 cup Parmesan cheese.
Sprinkle top with the rest of the mozzarella.
4. Bake in the oven for 20 minutes.